Wednesday, 13 March 2013

Seitan with peanut sauce and quinoa

Using
peanuts as an ingredient to a seitan dish may be a non-appealing
suggestion, especially for those who have never tried seitan, but it
is just to challenge those who have never tasted this gluten basis
product ( a wheat protein), that I invite you to try this dish.

Seitan
can be purchased in natural food stores or it can be home prepared
and with the advantage of being cheaper.

To
produce seitan either wheat flour can be used ( a process that takes
time), or gluten flour (quick version). Talking about proteins,
seitan is an excellent meat substitute and it is very versatile for
cooking. You can roast it, bread it, use it for pies, soups, and much
more, just use your imagination. When well seasoned, it gets a
delicious taste.

However,
if you are gluten intolerant, choose another protein suitable for
you.

Today's
recipe is another palate appeal. I hope so!

It
is the result of combining seitan with peanut sauce and red quinoa.

Quinoa
is the grain taken from a plant which is found in Columbia, Peru and
Chile. It is also known as “the golg grain” and it was widely
used by the Incas and the Aztecas who were well aware of its
benefits. Quinoa is a very reach cereal and easy to digest. It is
gluten-free, rich in fiber, minerals and vitamins.

We
can easily find two different varieties of these grains: white and
red. Thereis also quinoa flour and flakes. You can use it in many
dishes, such as cakes, pies, sauces, and even the most unpredictable
ones!

Ingredients:

(serves
4)

Measure
4 hands of quinoa and soaked it for 4 hours

200g
seitan

100g
lombard leaves cut into stips

100g
carrots cut into strips

1
tbsp cocont oil

1
medium onion

3
garlic gloves

1
cup peanut powder and 3 tbsp grossely smahed peanut

2
cups mineral water

2
tbsp soy sauce

salt
to taste

some
lemon drops

Soak
quinoa for 4 hours and then cook it in salted water for 30 min,
medium heat. When the germ stars getting white and soft, drain, cover
it and let it stand for 5 minute.

Steam
the lombard leaves until soft and do the same with the carrots.

Chop
the onion and sauté in the coconut oil. When it turs golden, add the
garlic andd let it cook for 1 minute on medium heat, stirring
constantly. Then add the seitan cut into thi strips.

Combine
well and let it cook for 5 minutes. Season it with salt.

For
the peanut sauce: place the water in a pan, season it with salt, let
it boli and then add the peanut powder. Combine well and add the soy
sauce and a few drops of lemon. When you get the consistency that
you want, turn of the heat and pour the sauce over the seitan.